Raisin bread has been one of my top comfort foods since I was a kid, when my mom often made raisin toast as breakfast or a bedtime snack for my sisters and I. She also made cheese sandwiches – grilled or not – on raisin bread, the kind with the cinnamon swirl. I adore raisin bread. Which is why I was so excited to see it transformed into a baked apple crisp – comfort food meets comfort food. This raisin bread-topped crisp is simple to make and makes a deliciously warm weekend breakfast or brunch dish, and is divine for dessert with a scoop of vanilla ice cream. It also fits the bill if you happen to have leftover cinnamon-swirl raisin bread. (Hey, it could happen..)
Sun-Maid® Raisin Bread Apple Crisp
Prep time: 15 minutes
Bake time: 45 minutes
Makes 6 servings
6 tablespoons (90 mL) butter, melted¨
1/2 cup (125 mL) packed brown sugar ¨
1/2 cup (125 mL) chopped walnuts ¨
4 slices Sun-Maid® Raisin Cinnamon Swirl Bread ¨
3 large tart apples, peeled (or not) and thinly sliced
Heat oven to 325°F. Combine butter, brown sugar and walnuts in a medium bowl. Tear raisin bread into 1/4 to 1/2-inch pieces. Mix bread with butter mixture. Place apples in a 9-inch square or round baking dish. Pat bread mixture firmly over apples. Bake 40 to 45 minutes or until top is golden brown, juices are bubbly and apples are soft. Serve warm or cool.¨
To save time, it’s not necessary to peel the apples, but be sure to slice them thinly.
Crisp can be prepared a few hours ahead. Bake during dinner then serve piping hot with vanilla ice cream.
Recipe and photo courtesy of Sun-Maid®